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Wild Rice Chicken Soup

  • 6servings
  • 25minutes

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Source: www.kitchendaily.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 6 1/5-ounce package quick-cooking long grain and wild rice mix

  2. 2 14-ounce cans reduced-sodium chicken broth

  3. 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

  4. 4 cloves garlic, minced

  5. 4 cups chopped tomatoes

  6. 1 9-ounce package frozen chopped cooked chicken breast

  7. 1 cup finely chopped zucchini

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 tablespoon Madeira wine or dry sherry

Instructions Jump to Ingredients ↑

  1. Prepare rice mix according to package directions, except omit the seasoning packet and margarine.

  2. Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.

  3. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.

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